Bread and Pastry

Production 10
Quarter 2
Self-Learning Module 3
MIXING PROCEDURES/FORMULATION/RECIPES AND
DESIRED PRODUCT CHARACTERICTICS OF VARIOUS
PASTRY PRODUCTS

Writer: Mercedes E. Saballegue

Editors/Reviewer: Ma. Gina C. Bunda/ Katherine J. Guevarra
Layout Artist: Gilbert L. Cagatin
 EXPECTATION

At the end of this lesson, the students should be able to:

A. identify the different mixing procedures, formulations and recipes used
in various pastry products;
B. discuss the characteristics of various pastry products; and
C. value the importance of mixing procedures/formulations/recipes used in
various pastry products.

PRETEST

True or False
Directions: Read each statement carefully. Write True if the statement is correct
and False if it is not on the space provided.
______ 1. Tenderness and flakiness are some characteristics of good pastry
products.
______ 2. Use pastry blender to cut in fats or shortening.
______ 3. In rolling the pastry dough start from the edges to the center.
______ 4. Texture of a good pastry crust should be bit and rough with some blisters
that shows flakiness.
______ 5. Rolling the pastry dough as much as you want did not affect the crust of
pastry product.

RECAP

Directions: Identify the word being described. Write your answer on the blank.

______ 1. A financial gain of a business after all costs and expenses have been
deducted.
______ 2. It is the total quantity of output expected from a recipe.
______ 3. It is the cost of ingredients used to prepare a recipe.
______ 4. It is a tried and tested recipe that’s serves as a guide in costing and portion
control.
______ 5. It is conducted to determine accurately the amount of raw materials
needed to produce a certain amount of final product.
 LESSON

Mixing Procedures used for Pastry Products

1.RUBBING MIXING METHOD (Pastry Method)

1. Sift dry ingredients.
2. Toss the cut-up fat (cold) with flour mixture. Cut in the fat using a pastry
blender or two kitchen knives. The cutting process continue until fat is cut
into small particles, the size of a corn grain covered with flour. The resulting
mixture resembles that of a coarse cornmeal.
3. After cutting, add just enough ice-cold water to moisten the dough so it will
hold together.
4. Knead two or three times to pull into a ball. (Do not over knead mix, it will
form to much gluten.)
5. Refrigerate for 20 minutes
6. Scale and roll as appropriate with the use of rolling pin starting from the
center to the edges.
7. Obtain the uniform thickness throughout 1/3 to ½ cm thick. Do not over
work in rolling as this will develop the gluten and would melt the fat
resulting less tender and flaky.
8. Roll dough out and place in pie pan.

Note: Place a dough in between sheet of wax paper to facilitate rolling and
to produce a smooth, well-flatten crust.

2. BOILING METHOD
This method is used for meat pie paste.

1. Boil water, fat & salt together.

2. Add to flour to prepare gelatinized starch.
For rich, sweet paste may be used eggs as part of the liquor.

BASIC FORMULATION/ RECIPES OF PASTRY CRUST

For 8-Inch shell

1 cup plus 2 tablespoon Flour
¼ teaspoon salt
1/3 cup fats or shortening
2-3 tablespoon cold water
For 9-Inch shell
1 ½ cup Flour
½ teaspoon salt
¾ cup fats or shortening
3-4 tablespoon cold water
 For 9-Inch, 2 Pie Crusts
2 ½ cup Flour
½ teaspoon salt
¾ cup fats or shortening
6-7 tablespoon cold water

Procedures:

1. Mix flour and salt. Cut in shortening or fats with a pastry blender, fork or
two knives
2. Mixture should be size of small peas. Its texture will not be uniform, but
will contain crumbs and small bits and pieces.
3. Sprinkle water over flour mixture a tablespoon at a time. Mix lightly with
fork, using only enough water so that the pastry will hold together when
pressed gently into a ball.
4. Roll dough out and place in pie pan.

CHARACTERISTICS OF PASTRY PRODUCTS

1. Interior and Exterior Characteristics

• Flaky
• Tender
• Light
2. Color
• It should be golden brown with the edges and usually darker than
the surface.
3. Size and shape
• Depend on the pan
• Shape is well-formed and even on all sides
4. Texture
• It should be bit and rough with some blisters that shows flakiness.
• It should not be smooth and satiny.
 ACTIVITIES

Activity #1: Word Puzzle

Directions: Find the word/s that describe the characteristics of a pastry products.
Write the words you found on the puzzle then out of those make a sentence/s that
describe the pastry’s characteristics.

T W E L L F O R M E D
Y E O O F L U I O V A
K S N N I A T S M E R
A O S D L T H G I L K
L T H A E D E H L I E
F G A O V R A G D G V
A G P D N V I R H E
G O L D E N B R O W N

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
Suggestion: pool of words to look for ex. Well formed
Activity #2:
Directions: Arrange the procedures in mixing pastry ingredients chronologically.
Write number 1 for step 1, 2 for step 2 and so on and so forth. Write your answer
before the number.

______ 1. Sprinkle ice water over flour mixture a tablespoon at a time until it holds
together.
______ 2. Scale and roll as appropriate with the use of rolling pin starting from the
center to the edges.
______ 3. Roll dough out and place in pie pan.
______ 4. Toss the cut-up fat (cold) with flour mixture.
______ 5. Knead two or three times to pull into a ball.

WRAP–UP

To wrap-up everything on what you learned in this lesson, complete the statement
below.

I have learned that __________________________________________________________.

 VALUING

Let’s Reflect!

Relate the importance of following/observing the proper mixing procedures

in your daily routine. Write your answer on the space provided.

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

POSTTEST

Matching Type

Directions: Match the word in column A to its description in column B. Write your
answer in the space before the number.

COLUMN A COLUMN B
_____ 1. Color a. depend on the size of pan
_____ 2. Texture b. golden brown
_____ 3. Interior and exterior characteristics c. bit and rough with some blisters
that shows flakiness
_____ 4. Shape d. flaky and tender
_____ 5. Size e. well-formed and even in all sides
 ACTIVITY NO. 1
(Answers may vary)
Words:
ACTIVITY NO. 2 Tender
Flaky
1. 2 Golden Brown
2. 4 Even
3. 5 Darker
4. 1 Well-formed
5. 3 Light
Interior and exterior
characteristics od pastry
products should be flaky, tender
and light. A good crust has a
shaped that is well-formed and
even on all sides. An attractive
and appetizing crust should be
golden-brown in color with edges
usually a shade darker than the
surface.
POST TEST PRETEST RECAP
1. B 1. True 1. Profit
2. C 2. True 2. Yield
3. D 3. False 3. Food cost
4. E 4. True 4. Standardized recipe
5. A 5. False 5. Yield test
KEY TO CORRECTION
 References
Basbas, Leonora D. Bread and Pastry Production, REX Book Store, Inc Volume I
First Edition, 2016. Sampaloc, Manila.
Department of Education Bread and Pastry Production Manual First Edition,
Sunshine Interlinks Publishing house, Inc, 2016, South Triangle, Quezon
City.
https://www.slideshare.net/tinalewis123/types-of-pastries>
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i30l3.20283j1j4&sourceid=chrome&ie=UTF-8>
<https://www.cooks.com/recipe/rc0dh9do/basic-pastry-formula.html>
<https://www.abakingjourney.com/savoury-shortcrust-pastry-for-quiche-and-
tarts/>
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and-moulding-methods>
<https://chefqtrainer.blogspot.com/2019/12/4-types-of-mixing-method-for-
pastry.html>